Smoky Chipotle Salsa

Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).

Photography: Johnny Miller

Source: Everyday Food


  • 3 garlic cloves, peeled
  • 4 medium tomatillos (about 1/2 pound), husks removed, skin rinsed, and halved
  • 2 canned chipotle chiles in adobo sauce (add more if you like really spicy salsa)
  • 1/4 cup water
  • Coarse salt


  1. Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.

  2. Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.


Be the first to comment!